Prior to the 1980s iodine was obtained from iodised table salt and dairy milk. But as we learned of the dangers of excess salt in the diet, our discretionary salt intakes declined. Also, since the iodine containing cleaning agents used to clean milk vats changed, the iodine content of dairy products decreased.

In most other foods, the iodine content is dependent on the amount of iodine in the soil where the food is grown. With many parts of Australia and New Zealand having soil that is deficient in iodine, it is not surprising that our dietary intakes of iodine tend to be low.

However, bread has now become a source of dietary iodine. In response to the increasing prevalence of iodine deficiency across most of the Australian and New Zealand population, Food Standards Australia New Zealand has developed a mandatory iodine fortification program which sees most bread in Australia and New Zealand containing added iodine from October 2009.

This does not mean that the salt content of breads will be increased, rather, that the amount of salt that was already being used will now also contain iodine.

There are a few exceptions to the mandatory fortification, however. Organic breads will not use iodised salt, salt-free breads will not contain any added iodine and also bread mixes for baking bread at home will not be required to contain iodised salt, though some manufacturers may choose to include iodised salt in these mixes voluntarily.

Breads containing iodised salt are required to list "iodised salt" rather than just "salt" as an ingredient so consumers will know what their bread contains.

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